How to serve foie gras

Video: Gordon Ramsay Demonstrates How To Cook Foie Gras | The F Word

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Part 2 of 3: Chop and Serve the Foie Gras
Part 3 of 3: Foie gras additions
Tips
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1 Get ready-made foie gras. Ready-made foie gras are often sold in cans. Look for foie gras labeled "cuit", which is French for "ready." There is also a "mi-cuit" liver on the market, partially cooked over low heat. This foie gras is also ready to eat and has a softer taste due to the longer cooking time.

Partially cooked foie gras can be stored for about 3 months. Finished foie gras can be stored on the shelf for years.
Raw foie gras is referred to as "cru". Since it is fresh, it can only be kept in the refrigerator for a few days. Raw foie gras are served warm.

2 Preheat a skillet over medium heat. There is no need to add butter or oil to the pan. Just turn on the heat, place a skillet on it and wait about 5 minutes for it to heat up. Preheat the skillet as much as possible so that the liver is fried right away. To check if the pan is hot enough, splash a few drops of water on it. If the water evaporates immediately, the pan is ready.

Foie gras, especially from duck liver, is very fatty. The fat in butter or vegetable oil can make the taste even richer than usual.
If you want to add vegetable oil, add about 1 teaspoon (5 milliliters) of olive or sunflower oil to the skillet before placing it on the fire.

3 Roast the foie gras for about 30 seconds on each side. Foie gras fries quickly due to its high fat content. Put the foie gras in the pan and don't move it. After 30 seconds, lift the liver with a scapula. When the foie gras is done, it will have a deep brown color. Turn the liver over and fry the other side in the same way.

If you have a large piece of foie gras, try slicing it up beforehand so it is completely browned.
There is no need to peel raw foie gras. Foie gras contains many fibrous nerves, but they melt during frying. If you want to be sure to get rid of them, pull them out with your hands before slicing the foie gras.
Roasting foie gras for too long will shrink and look greasy.

4 Place the foie gras on a paper towel for one minute. Place a paper towel on a plate and place the toasted foie gras on top of it. Wait for the fat and juice to drain off. After about a minute, the center of the liver should feel soft to the touch. You can then serve the foie gras with bread or other snacks.

Part 2 of 3: Chop and Serve the Foie Gras

1 Chill the foie gras in the refrigerator before serving. The low temperature will help keep the foie gras in shape. Remove foie gras from packaging and place in a resealable glass or porcelain dish. Chill the foie gras slightly in the refrigerator for 2-5 minutes, unless you are going to eat it in the form of a pate. As a result, the foie gras will not crumble when you chop it.
- If you are making a pate, leave the liver in a food container or covered dish on the counter until it reaches room temperature.
- Most people find the flavor of hot foie gras too intense, and chilling helps soften it. However, if the foie gras is too cold, it may lose some of its flavor and texture.
2 Preheat a straight blade knife under running water. Since foie gras is high in fat, it can crumble when cut.A serrated blade will tear the meat, so use a straight-bladed knife. Draw hot water from the tap into the sink to warm up and wash the knife blade while slicing meat.
- Warm up and wash the knife blade after each cut. Dry the blade with a towel each time to keep it dry.
3 Cut the foie gras into 1/2-inch slices. Foie gras are usually eaten in small pieces. If desired, you can cut the liver into larger slices. Smaller pieces usually make you want to eat more, because in this case, when eating foie gras, a person does not have time to fully experience the rich taste of the liver.
- It's best to always slice the foie gras when it's chilled or at room temperature.
- The average serving is 50–70 grams if foie gras is served as an appetizer and 100–150 grams as a main course.
- Please note that you only need to cut the foie gras "torchon", which has the shape of a sausage or roll. Foie gras terrine is sold ready-made in a special dish and should be served in it.
4 Serve the foie gras after you cut them. You should not crush foie gras with a knife, unless you bought a can of pâté. Just place the sliced slices on a plate or slices of bread. Eat the liver by itself or with other snacks that complement the flavor well.
- Foie gras pate is soft and pasty and can be spread with a butter knife just like butter, hummus, and the like.
- For example, you can put foie gras on a plate of apples, onion jam, or something else. You can also place foie gras on a slice of bread.
- Just bite into foie gras or break off pieces with a fork or spoon. Whether you're eating foie gras by itself or with other snacks, enjoy the way it melts in your mouth.

Part 3 of 3: Foie gras additions

1 Serve foie gras as a snack to enjoy its rich flavor. The way the liver is served can vary depending on when you choose to serve it. Foie gras are usually served by themselves or as a simple snack. This is due to the fact that the taste of foie gras can be lost against the background of other dishes. Serve foie gras at the start of your meal to enjoy its rich flavor more fully.
- As an appetizer, foie gras can be served on slices of bread. You can also add fruits and sauces.
- If you are going to serve both goose and duck foie gras, start with the goose. The rich taste of duck liver can overpower the softer and more delicate taste of goose liver.
2 Serve foie gras with bread as a light snack. A slice of plain black or white bread works best. You don't need to use rich bread made from various cereals or with exotic spices, although a little sweetness, such as honey, will not overwhelm the taste of foie gras. Cut a slice of bread about the same size as a slice of foie gras. Put foie gras on top of your bread and savor the taste.
- Rustic bread is often eaten with foie gras, although sourdough bread has also become popular.
- You can also pair the foie gras with a bun or fruit bread. Sweet fruits such as figs and apricots complement the rich taste of the liver.
- Try toasting the bread lightly to keep it warm and placing foie gras on top of it.
3 Serve the foie gras with sour fruit to complement the flavor. Foie gras can be served with a variety of fruits such as green apple slices, strawberries or cherries. Try sprinkling canned fruit on your bread or pouring fruit sauce over foie gras on a plate. The tart and sour fruits complement the sweet, rich taste of foie gras, resulting in a balanced dish with a range of different flavors.
- Some of the best options are sweet and sour ingredients. Try cranberry jelly, citrus sauce, or Indian chutney.
- Dry fruits such as figs and prunes go well with foie gras. Fruits with pits, such as peaches, plums, nectarines, cherries, are also suitable.
- Another option is to make a sour sauce such as onion jam or green apple sauce with balsamic vinegar. You can also try using sauces based on alcoholic drinks, such as caramel with cognac or sherry.
4 Use a small amount of dressing if serving salad. In combination with foie gras, salads are used as a light side dish, but you need to be careful with the amount of dressing. Place the salad in a bowl and add some dressing. Toss the lettuce, add a little more dressing if necessary, and place the foie gras slices on top.
- Balsamic vinegar dressing works well as its sweet-tart flavor contrasts well with the liver. Other dressings can be used if desired.
- You can make your own dressing: Mix 1 tablespoon (15 ml) balsamic vinegar with 2 tablespoons (30 ml) olive oil. Do not use too much oil, as it will make the foie gras even more fatty and heavy on the stomach.
5 Wash down the foie gras with sweet wine. Wine is another way to add a sweet aroma to the rich, heavy taste of the liver. As a typical French dish, foie gras goes well with a glass of Sauternes. Also try sweet wines from regions of France such as Alsace and the Loire Valley. Sweet German Riesling goes well with foie gras.
- You can try drinking foie gras with other wines such as Jurançon, Monbasillac, Bergerac or Gewürztraminer. You can even try eating foie gras with port.
- Although it was previously believed that champagne does not go well with foie gras, this option has become quite popular. Use dry champagne to avoid excessive sweetness.
- Ask your guests what they prefer. Some may say that wine distracts from the flavor of foie gras and discard it.

Tips

If you have any foie gras left, freeze it whole. Wrap the foie gras in foil, then in plastic wrap, place in a tight-fitting bag and place in the freezer.
Keep the knife clean and warm when you cut the foie gras. This will give you even, clean slices.
Goose foie gras has a softer and more delicate flavor than duck.
Duck foie gras is more common than goose foie gras. Goose foie gras are hard to find in some countries and regions.